20 minutes
Serves 4
As barbeque sides go, cornbread is hard to beat. Crumbly, moreish and absolutely delicious. We recommend trying it with some beautiful Barnsley chops, grilled on the BBQ.


Preheat oven to 200 degrees centigrade or gas mark 5.

Grease a square pan (8 or 9 inches).

Mix all dry ingredients together.

In a separate bowl, whisk butter, sugar and honey together before adding and whisking in the egg and then the buttermilk or milk.

Pour into dry ingredients and fold until just incorporated.

Spoon into the pan and bake for 20 minutes or so - it should be golden around the edges and spring back in the middle if you poke it gently with your finger.

Keep in an airtight tin for up a week, though the reality is that you’ll likely eat it all within 24 hours!


Available in store

  • 120g cornmeal
  • 125g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 115g very soft, unsalted butter
  • Big pinch of salt
  • 67g light brown sugar
  • 30ml or 2 tbsps honey
  • 1 large egg
  • 240ml of buttermilk or milk with the juice of a lemon squeezed in
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